Creamy Chicken Satay Salad
I often pick up the bang bang satay salad from M&S and so I really wanted to recreate it at home for myself. Recently I made up a big batch of it so Michael and I could have it for lunches and I can confirm, it’s so good. It’s really easy to throw together, I like to keep the salad dressing in a little pot to mix through just before I eat it (can’t be doing with a soggy salad)!
WW POINTS AND NUTRITIONAL INFORMATION
Serves 4
WW – 4 points per serving or 272 calories, 9.4g fat, 11.7g carbs, 35.2g protein
INGREDIENTS
For the dressing
- 30g smooth peanut butter
- 1 tbsp each of light and dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 tsp sesame oil and rice wine vinegar
- 2 tbsp lime juice
- Splash of cold water
For the salad
- 1/4 iceburg lettuce, shredded
- 1/4 white cabbage and 1/4 red cabbage, finely shredded
- 1/2 cucumber, halved, seeds scooped out and sliced thinly
- 4 spring onions, finely sliced
- Handful of edamame beans (I buy them frozen and defrost in some water in the microwave)
- 400g roasted chicken breast, shedded (or two large chicken breasts, roasted and shredded
To finish
- Sprinkle of sesame seeds
- 10g crispy onions
METHOD
- Pop all the dressing ingredients in a bowl, whisk until smooth and add small splashes of water until you get to your desired consistency.
- Pop all the chopped salad ingredients into another large bowl and add the chicken. Toss everything together. Split between 4 Tupperware boxes. Add a sprinkle of sesame seeds and crispy onions to each.
- Divide your dressing into 4 small pots and add to the salad before you eat.
- Enjoy!
Creamy Chicken Satay Salad
WW POINTS AND NUTRITIONAL INFORMATION
Serves 4
WW - 4 points per serving or 272 calories, 9.4g fat, 11.7g carbs, 35.2g protein
Servings 4
Calories 272kcal
Ingredients
- For the dressing
- 30 g smooth peanut butter
- 1 tbsp each of light and dark soy sauce
- 2 tbsp sweet chilli sauce
- 1 tsp sesame oil and rice wine vinegar
- 2 tbsp lime juice
- Splash of cold water
- For the salad
- 1/4 iceburg lettuce shredded
- 1/4 white cabbage and 1/4 red cabbage finely shredded
- 1/2 cucumber halved, seeds scooped out and sliced thinly
- 4 spring onions finely sliced
- Handful of edamame beans I buy them frozen and defrost in some water in the microwave
- 400 g roasted chicken breast shedded (or two large chicken breasts, roasted and shredded
- To finish
- Sprinkle of sesame seeds
- 10 g crispy onions
Instructions
- Pop all the dressing ingredients in a bowl, whisk until smooth and add small splashes of water until you get to your desired consistency.
- Pop all the chopped salad ingredients into another large bowl and add the chicken. Toss everything together. Split between 4 Tupperware boxes. Add a sprinkle of sesame seeds and crispy onions to each.
- Divide your dressing into 4 small pots and add to the salad before you eat.
